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About Alina Eisenhauer

Alina Eisenhauer is the executive pastry chef and owner of Sweet, a retail pastry and specialty cake shop and dessert bar in Worcester, MA. Her fascination with food began at an early age while living in the Berkshires. Alina's combination of talent, guts and confidence led to her first pasty job at age16! Even a diversion into education and employment in exercise physiology could not keep Alina from her true calling. Food is her passion and her life which is very lucky for pastry lovers.

Recipe

Ingredients

Makes 6 Individual Servings

16 oz fresh heavy cream
⅓ cup sugar
5 egg yolks
pinch of salt
1½ tsp vanilla
½ cup sugar (for topping)

Special Equipment

butane torch & 6 ramekins

How-to

Preheat the oven to 350º
Place the cream into a medium saucepan set over medium-high heat and bring to a boil
In a medium bowl, whisk together ⅓ cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually until all of the cream is incorporated
Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins
Bake just until the creme brulee is set, approximately 20 to 25 minutes
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days
Divide the remaining ½ cup sugar equally among the 6 dishes and spread evenly on top
Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving